Egg Emulsions by James Eddie

Egg Emulsions by james Eddie

Use and Practice | My Favorite Emulsion | My Emulsions History

I became involved with Egg Tempera as I like to work on minute detail. The medium enables one to do this, without the colors becoming muddy, I only work with emulsion, as this gives me much more freedom.

Use and Practice

I grind clay pigments into a paste with water.
When ready to paint, I mix 1 part pigment with 1 part emulsion.

Pigments collection in my studio

My favorite egg Tempera Emulsion
The following recipe is one of the emulsions which I use and find the most satisfying.

Mixtures	Volume		Ingredients		Sample of proportions

Egg	1	2/3	Egg yolk	±	3	3x15 ml	100 ml
			Egg white	±	1	55 ml

Oil & varnish	1/2	1/3	Stand Oil	±		25 ml	50 ml
			Damar Varnish	±		25 ml

Preservatives			Spike Oil (Lavender Oil)	±		30 drops
			Oil of Cloves	±		12 drops

Note
I do vary my ingredients proportions depending on the effects I wish to create.
Once my emulsion is done, I keep it in the refrigerator.

Method
Separate the egg yolks.
Mix the separated egg yolks with the whole egg using an electric mixer.
Measure the volume.
Add the Spike Oil - drop by drop to start the emulsion.
Add the mixture of Stand Oil and Damar Varnish - also drop by drop.
Add a dozen drops of Oil of Cloves which acts as a preservative.
Bottle it and Let stand overnight into the refrigerator to allow the froth to subside.

Measuring tools
Cups
Spoons
Syringes

My Emulsions History
ml = cm3
tsp = tea spoon = 5 ml
TBSP = table spoon = 3 tsp = 15 ml

March 1985

Steps Quantity Ingredients Volumes Volumes

1 3 yolks 55 ml 100 ml

1 white 45 ml

2 Lavender Oil 15 drops

3 Stand Oil +
a little bit of Linseed Oil to make it thinner 25 ml 50 ml

Damar varnish 25 ml

4 Oil of Cloves 20 drops

5 Glycerin 25 drops

August 1978

Steps Quantity Ingredients Volumes Volumes Used for

1 6 yolks 90 ml 90 ml

2 Stand Oil 15 ml 30 ml

Damar varnish 15 ml

3 Wine + Water 10 to 15 ml 10 to 15 ml 1978

April 1973

Steps Quantity Ingredients Volumes Volumes Used for

1 6 yolk 70 ml 70 ml

2 Turps 5 ml 5 ml

3 Stand Oil 12 ml 24 ml

Copal varnish 12 ml

4 Glycerin 6 to 10 drops

5 Vinegar 5 ml 5 ml 1973

January 1973

Steps Quantity Ingredients Volumes Volumes Used for

1 6 yolks 108 ml 108 ml

2 Turpentine 1/2 tsp 2,5 ml

3 Stand Oil 18 ml 36 ml

Copal varnish 18 ml 1973

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March 1985
Steps	Quantity	Ingredients	Volumes	Volumes
1	3	yolks	55 ml	100 ml
1	1	white	45 ml	100 ml
2		Lavender Oil	15 drops
3		Stand Oil + a little bit of Linseed Oil to make it thinner	25 ml	50 ml
3		Damar varnish	25 ml	50 ml
4		Oil of Cloves	20 drops
5		Glycerin	25 drops

August 1978
Steps	Quantity	Ingredients	Volumes	Volumes	Used for
1	6	yolks	90 ml	90 ml
2		Stand Oil	15 ml	30 ml
2		Damar varnish	15 ml	30 ml
3		Wine + Water	10 to 15 ml	10 to 15 ml	1978

April 1973
Steps	Quantity	Ingredients	Volumes	Volumes	Used for
1	6	yolk	70 ml	70 ml
2		Turps	5 ml	5 ml
3		Stand Oil	12 ml	24 ml
3		Copal varnish	12 ml	24 ml
4		Glycerin	6 to 10 drops
5		Vinegar	5 ml	5 ml	1973

January 1973
Steps	Quantity	Ingredients	Volumes	Volumes	Used for
1	6	yolks	108 ml	108 ml
2		Turpentine	1/2 tsp	2,5 ml
3		Stand Oil	18 ml	36 ml
3		Copal varnish	18 ml	36 ml	1973